Directions:
1. Place Stonewall Kitchen Roasted Garlic Peanut Sauce, lime and lime zest in a sauce pan. Place on low heat, stirring often.
2. Place sesame seeds on a small pan and toast lightly in a toaster oven or oven at 350 degrees for about 8 minutes, watching carefully to avoid burning. Set aside.
3. Place pounded chicken breasts in a zip lock bag. Pour in the sesame oil and coat thoroughly. Meanwhile, bring a large pot of salted water to a boil.
4. Heat a large sauté pan or grill pan. Add the chicken and cook until browned on each side (about 3-4 minutes per side) and remove from heat. Tent to keep warm.
5. Cook the asparagus in the boiling water and then remove with a slotted spoon.
6. Bring the water back to a boil, adding additional water, if necessary and cook pasta according to package directions. Drain.
7. Add the shredded carrots and chopped cilantro to the peanut sauce.
8. Slice the chicken into strips.
9. Mix the pasta, sauce and asparagus together. Place on a large platter and lay chicken strips over the top. Garnish with sesame seeds and whole cilantro leaves.

Directions:
1. Heat a large skillet over medium-high heat. Add sesame seeds and toast until golden brown. Stir frequently and watch closely to prevent over cooking. Remove from skillet and reserve.
2. In the same skillet sauté the broccolini, shitake mushrooms, yellow bell peppers, snap peas, edamame, and green onion in 1/4 cup olive oil until tender/crisp.
3. In a large bowl combine the sauce ingredients.
4. Cook the pasta according to package directions. Drain.
5. Toss the cooked pasta with the sauce, vegetables and toasted sesame seeds. Add salt and pepper to taste. Serve hot or at room temperature.

Directions:
1. In a large, deep lasagna baking dish, spray thoroughly with canola or olive oil and line the bottom with uncooked noodles.
2. On top of the noodles place half of each ingredient in whatever order your family prefers, with the cheeses on top. Put more uncooked noodles on top of the cheese, and build again.
3. On the very top, put more uncooked noodles. Top with sauces and cheese.
4. Bake at 325 for approximately an hour, checking several times to make sure the cheese doesn’t burn. When the noodles are soft, the lasagna is done.
5. Serve with a nice tossed salad, and you’ve got paradise in a plate.

Directions:
1. To make the sauce melt 3 tablespoons of butter in a sauté pan over medium heat. Add the flour and whisk as it bubbles, about 1 minute.
2. Continuing to whisk slowly add the chicken broth and simmer until slightly thickened.
3. Stir in the cream and Stonewall Kitchen Wood Roasted Apple Sauce. Add Salt and pepper and a pinch of ground nutmeg. Continue to heat until sauce is slightly thickened.
4. For the fried sage leaf, melt 3 tablespoons of unsalted butter in a small saucepan over medium-high heat until it is slightly brown. Add the sage leaves and cook until slightly crisp making sure the pan is not over crowded and the leaves are not touching each other. Place leaves on paper towel. Reserve flavored butter.
5. Cook raviolis according to package directions. Serve Ravioli hot with a drizzle of sage butter. Spoon sauce over ravioli and garnish with sage leaves.

Directions:
1. Preheat oven or grill to 350 degrees.
2. Butter a 1-1/2 to 2 quart baking dish.
3. In saucepan, melt butter, add the flour, and cook, stirring gently for 2-3 minutes.
4. Add mustard and blend well.
5. Whisk in the milk and bring to a boil, stirring constantly until smooth and sauce has thickened.
6. Add pasta to the baking dish; stir in the cheese and the mustard sauce.
7. Add salt and pepper to taste.
8. Bake 30-45 minutes or until bubbly and light brown.

A twist on an old classic, Stonewall Kitchen Spicy Honey Mustard is a sassy mustard that provides the right balance of sweet and spicy for shrimp or chicken, and is a versatile standard for adding zing to your sandwiches and a zip to your dips.